This Grand Rapids native is refining her keen culinary skills crafting elegant desserts at East Hills favorite Grove, as well as at her own table at home. Pastry Chef Erin Keener lives her passion through her work, supporting sustainability and farm-to-table dining. With her life partner as a fellow chef, they are sure to have passed on an affinity for culinary talent to their son… and a taste for the future.

Full Name: Erin Lynne Keener

Nickname: Keener or Quinoa. Kiki floated around for a while, but I vetoed that.

Zodiac: Cancer/Horse

Place of birth: Grand Rapids

Culinary education: I spent some time training at Grand Rapids Community College, but I've had almost six years of on-the-job education with Essence (Restaurant Group).

If I weren’t a chef, I would: probably be working at a local nonprofit.

I am passionate about: sustainability in our local food community.

My favorite restaurant is: in Grand Rapids, Bangkok Taste. And if we're in Chicago for the weekend, we always try to stop at one of Paul Kahan’s places. Avec is a favorite.
My favorite food to eat is: some amazingly simple Italian pastas made by my partner, Aaron, (chef at Bistro Bella Vita).

My favorite food to make is: ice creams. The first time we got an ice-cream maker at work, I went crazy and made almost ten different kinds. And it was winter, so I had to eat most of them myself!

My favorite music is: lately, old soul. Otis Redding. Sam Cooke.
The best advice I ever received is: take time to enjoy the quiet moments in life.

My biggest pet peeve is: people who don't wear helmets on the road!

When I’m not in the restaurant kitchen, I'm: hanging out with my fifteen-month-old son, Ulysses, and my partner, Aaron. We spend a lot of time at the park across the street from our house.

When I’m at home, I like to eat or make: pie—apple, raspberry, peach…

I learned the most from: my mom. She’s the hardest working person I have ever known and the most selfless. Also, I am constantly learning from my son, being a new mom—patience, the importance of taking time to be a family. He teaches me new things every day.

I’m inspired by: Barbara Lynch (of Boston and nationally renowned), Nicole Krasinski from State Bird Provisions (in San Francisco). Female chefs really inspire me because I feel like we are a bit underrepresented.

My next big goal is: to teach my son how to say his name!

If I owned my own restaurant, I would name it: Vitesse, which means “speed or swiftness” in French and around here, “rapids.”